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  1. waywardswede

    New Brinkmann Trailmaster Vertical Smoker

    Can't remember what the initials stand for, but it's basically caulk.  The stuff used on smokers is high temperature and food rated.  Not everyone bothers with the food rated stuff, and to be honest once it cures and you've done a seasoning burn it probably doesn't matter.  If it's on the...
  2. waywardswede

    Pork Steak Newby

    So, trying to figure out where on the pig these are cut from.  Kind of looks like a shoulder bone?  If so, could you get a boston butt and cut it into steaks?
  3. waywardswede

    Need help Smoking Bacon

    Again, I hate to be a stickler for details, but cure #2 has nitrates in it, and is designed for a long-term dry curing process that works with bacteria to turn the nitrates into nitrites.  I am far from an expert, believe me, and anyone please correct me if I'm wrong on this, but you need to be...
  4. waywardswede

    Just got here.

    What kind of vertical are you looking at?  I've just done one smaller turkey in mine (13 lbs) so far (turned out awesome, btw), but I don't think a big one like that would fit sitting on the 17" diameter racks.  However, I could put it into a mesh sack like I use for hams and hang it, it would...
  5. waywardswede

    Bear Style Rare Roast Beef!!!!

    Probably too busy eating to take a few lousy pictures for us unlucky salad-for-lunch-everyday-because-the-doctor-says-so wannabees... Sorry if that sounded small and petty, but . . . WHERE ARE THE PICTURES?!!?! OK, it's ok, I'm ok now...
  6. waywardswede

    Need help Smoking Bacon

    I really don't want to confuse things even more, but the only thing I would recommend is to weigh your ingredients.  You'll notice in Bears thread that he carefully weighs everything he uses, which in a dry cure is very important.  You may have a little more flexibility in an equalization wet...
  7. waywardswede

    Cold smoking

    I light mine right in the FB, I just leave the CC door open until it gets going good.  Then I put the cheese in the CC, then close the doors.  If you're going to light it outside of the FB just be careful when you move it.  It gets HOT, and I have the blisters to prove it!
  8. waywardswede

    Cold smoking

    Hello Oscar I've used the AMNPS in an offset firebox with great success on cold smokes, without any heat source to create a draft through the CC.  My smoker has a vertical cooking chamber, though, which might help a little bit.  It will help us when we see pictures of your smoker. You've...
  9. waywardswede

    Finally got a copy of Jeff's book!

    If you haven't already done so, sign up for his 5 day course (link in the left navigation bar near the top), then sign up for the newsletters.  Read what you can here, and ask questions.  One of the best things about this site is you never get the 'read the manual' kind of responses. That looks...
  10. waywardswede

    Hi from Upstate New York

    Hi Mike, welcome from another not NYC New Yorker.  I've had pretty good luck adding some smoke to grilled foods using the same Weber as yours.  I just use the top to an old 7"diameter cookie tin (burned off first) to put wood chips in, and I put it on top of the burner diffuser plated on the...
  11. waywardswede

    Ableskivers

    OK, those look really good, I've never seen anything like that.  The pan looks like it's one piece, do those pockets go to the bottom?  Are the pancakes hollow when they're done? It's great that you picked up the pan without knowing what it's for, I would have looked at it and said "hey, that's...
  12. waywardswede

    Finally got a copy of Jeff's book!

    Hi Rob Can't help you on the book question, as I don't have a copy (yet).  But there are a lot of people here with a ton of experience, and probably some that have the same smoker as you.  Let us know what you have, I'm sure there will be plenty of help and advise flying in! 
  13. waywardswede

    Stone Sharpening Knives

    I have a tri-stone setup I got probably 30 years ago, and have been an 'old school' guy forever.  A few weeks age I was wandering through the local Gander Mtn store and saw one of those Smith knife sharpener kits on sale, so picked it up.  I have to say, I was really impressed with how easy it...
  14. waywardswede

    New BBQ Smoker, apply gasket and RTV before or after first seasoning?

    I applied all of my mods before I fired it up.  Seemed to me that the gasket / rtv would stick better before any smoke / grease residue was on the surfaces, and that it would be easier to work with.  It's been close to a year, and everything is holding up very well, I haven't had to re-do...
  15. waywardswede

    Quick & Easy Chicken - QView

    Yeah, I'm with you on the brining, too, same experience as you.  I think it really helps with the flavor profile. You had me until I saw the peas.     May be something seriously wrong with you, man.
  16. waywardswede

    Should I go for it... Local CL add

    Spruce 'er up with a little camo paint, and you'll be good to go.  I might go for it, just so the wife wouldn't be able to say that I never go near the washer and dryer! 
  17. waywardswede

    New Brinkmann Trailmaster Vertical Smoker

    Dan, awesome tutorial. They make a 10 CFM fan unit, too, don't they? Do you think that would be big enough? How's it work maintaining the temperatures?
  18. waywardswede

    New Brinkmann Trailmaster Vertical Smoker

    LeeLee, that's some great looking grub, thanks for sharing!
  19. waywardswede

    Not a new smoker but have a new smoker!

    Hi Stephanie, welcome to the forum.  Lot's of great information and very knowledgeable people here, don't be afraid to ask questions. I have a Brinkmann vertical offset, which is going to work a little different than yours.  Biggest thing I've found is to use a chimney to get charcoal burning...
  20. waywardswede

    So proud of my wife

    Nice catch!  (and yes, I mean both of them).  You're a lucky man.
Great deal on LEM Grinders!
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